Friday, 13 March 2015

Fat Friday #33 Chocolate Guinness Mini Cupcakes


 "Top of the morning to you laddies!" Next week Tuesday it will be St Patricks Day and do you think of when you think St Patricks Day? In honour of this we're making Chocolate Guinness Cupcakes.Green, Guinness, leprechauns... all of which describes a good St Paddy's day celebration to me. But if you aren't keen on drinking Guinness, give these cupcakes a try because it isn't a strong overpowering flavour of the drink.(Even though its meant to be good for you. They used to give hospital patients, apparently. Well that's what my grandad said. But then again he is Irish, so he would say that!) So sit back, eat a cupcake and watch a little of Father Ted.
(Edit: I was going to do a Mothers Day FF post but I'm sadly not spending it with my mum this year. However, I will be sending her something nice to make up for it.)
(Edit the second: I also would recommend making 12 normal sized cupcakes as well. You can use the same amount of ingredients)

Cake Ingredients (makes 30 mini cupcakes. Recipe Adapted from The Cake Book by Jemma Wilson):
·       125ml Guinness Stout
·       125g unsalted butter
·       37g cocoa powder
·       200g golden caster sugar
·       1 large eggs
·       ½  teaspoon vanilla extract
·       70ml soured cream
·       112g plain flour
·       1 ¼ teaspoon bicarbonate of soda

Cream Cheese Frosting
·       75g unsalted butter
·       120g cream cheese
·       420g icing sugar

Equipment:
·       Bowl x 2
·       Mini muffin tin lined with mini muffin cases
·       Saucepan
·       Whisk
·       Sieve
·       Jug

Cake Method
1.Pre-heat oven to 160c/350f/Gas Mark 4.
2.Put the Guinness and butter in a pan. Allow the butter to melt but not boil. Whisk in the cocoa powder and sugar until dissolved. Remove from heat.
3.To the egg, add the vanilla extract and soured cream, the beat until well combined.
4.Gradually pour in the Guinness mixture, whisking continuously.
5.Mix the flour and bicarbonate of soda together in a separate bowl, then add to the wet mixture, beating until smooth.
6.Transfer the mixture to a jug, as it will be very liquid and carefully fill the papercases until 2/3 full.
7.Bake for 20 minutes or until they spring back when touched. Transfer to a wire rack to cool.

Cream cheese icing method
1.Beat the butter and cream cheese until pale and smooth.
2.Sift the icing sugar into a different bowl, then add to the butter mixture in two stages and mix thoroughly to combine.

Don't forget it is Mothers Day on Sunday. So grab her a bunch of flowers and a cupcake!
Have a great weekend!
Bake On! Penny x
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